Bloody no bake chocolate mousse pie

Chocolate mousse pie on a marble background

This chocolate mousse pie is a no-bake pie with a creamy egg-free chocolate mousse filling, a buttery cookie crust, and a soft and fluffy whipped cream topping. Add some edible blood or red food coloring and this pie is perfect for Halloween.

Halloween wraps fear in innocence, as though it were a slightly sour sweet. Let terror then, be turned into a treat…

Nicholas Gordon
Bloody no bake chocolate mousse pie

Who doesn’t love a no-bake pie? Since they are some of my most popular posts I wanted to make one especially for Halloween.

Inside a chocolate mousse pie with a blue background

I made this pie with dark chocolate but you can make it with milk or white chocolate if you want. It can get a little sweet if you use a different kind of chocolate so be sure to taste to see how much sugar you will need. You can also add a little cooled coffee when you make the ganache to make the chocolate flavor really stand out.

Ingredients you will need for this chocolate mousse pie

  • Dark chocolate
  • Heavy cream
  • Sugar
  • Butter
  • Digestive cookies
  • Gelatine
  • Strawberry jam of edible blood

Other no-bake desserts you will love

Vanilla cream pie

Lemon meringue pie


Bloody chocolate mousse pie on a marble background

Bloody no-bake chocolate mousse pie

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 20 minutes

This easy egg-free bloody chocolate mousse pie is the perfect thing to make this Halloween. Using only 6 ingredients everyone can make this!


For the cookie crust

  • 16 digestive cookies
  • 100 g butter

For the chocolate filling

  • 110 g (4 oz) dark chocolate
  • 1 tsp vanilla
  • 400 ml (1 cup)  heavy cream
  • 3 tbsp sugar
  • 2 sheets of gelatine or 1 tbsp gelatine powder

For the topping

  • 240 ml (1 cup)  heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla


The cookie crust

  1. Crumble your cookies in a food processor or by hand.
  2. Melt your butter and add your cookie crumbs.
  3. Pour the cookie crumbs into your pie tin and press them flat.
  4. Chill in the fridge for about 15 minutes.

The chocolate filling

  1. Add your chocolate to a heatproof bowl.
  2. Soak your gelatine in a few tablespoons of water.
  3. Bring half (120 ml or 1/2 cup) of your heavy cream to a boil and pour it over your chocolate.
  4. Wait a few minutes for the chocolate to melt and keep stirring until it is all combined and smooth.
  5. Add the gelatine and set aside to cool before continuing.
  6. In a large bowl whip up the other 120 ml (1/2 cup) of your whipping cream with the vanilla and sugar until you have stiff peaks.
  7. Add a few spoons to your chocolate mixture.
  8. When combined add the chocolate to your whipped cream a few spoons at a time. Be careful you don't mix to hard, you want to keep as much air in it as possible but you don't want to turn the cream into butter.
  9. Pour the mixture unto your cookie crust and let it chill in the fridge.

The topping

  1. Whip up 240 ml (1 cup) of heavy cream with the sugar and vanilla until you have medium peaks.
  2. Spread the whipped cream over your chocolate filling and sprinkle some of the edible blood or warm srawberry jam over the whipped cream.
  3. Keep in the fridge until you are ready to serve.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 77mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 2g

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.

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